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Gluten-Free Vegan Jaffa Cake
This Gluten-Free Vegan Jaffa Cake is the best sweet treat! It's easy to make, full of orange flavour and smothered in a decadent chocolate ganache!
Course
Dessert
Cuisine
British
Keyword
gluten-free jaffa cake, vegan chocolate orange cake, vegan jaffa cake
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
212
kcal
Author
Rhian Williams
Ingredients
For the sponge:
30
g
(⅛ cup) coconut oil
(or sub olive or vegetable oil)
115
ml
(½ cup) unsweetened almond milk
(or any other plant-based milk)
1
tablespoon
apple cider vinegar
(ensure gluten-free if necessary)
4
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
vanilla extract
Pinch
of salt
75
g
(⅔ cup) ground almonds* (almond meal)
75
g
(⅔ cup) gluten-free flour blend
(or sub plain flour if not gluten-free)
1
heaped teaspoon
baking power
(ensure gluten-free if necessary)
¼
teaspoon
bicarbonate of soda (baking soda)
To assemble:
3
tablespoons
marmalade
(refined sugar free if necessary)
40
g
(1.5oz) dark chocolate**
(ensure vegan/gluten-free if necessary)
6
tablespoons
unsweetened almond milk
(or any other plant-based milk)
Instructions
For the sponge:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Place the mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm baking tin)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, leave the sponge to cool completely before applying the next layer
To assemble:
Once the sponge has cooled completely, place on a large plate or cake stand, and cover the top and sides with the marmalade
Melt the chocolate either over a bain-marie or in the microwave, add the milk and mix well
Pour the chocolate mixture over the top of the cake and spread it around the sides, ensuring that the marmalade has been covered
Keep the cake in the fridge for a few hours until the chocolate has set before cutting
Tastes best when fresh, but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use
almond flour
**Use refined sugar free chocolate if necessary
Nutrition
Calories:
212
kcal